James Carrier Photo by: James Carrier

Green Onion Noodle Soup

Sunset MAY 2001

  • Yield: Makes 4 main-dish servings


  • 2 tablespoons sesame seed
  • 2 teaspoons salad oil
  • 1/2 pound ground lean turkey or ground lean pork
  • 1/4 cup finely chopped sour pickles (cornichons or dills)
  • Peanut sauce (recipe follows)
  • 6 cups fat-skimmed chicken broth
  • 1 package (8 to 9 oz.) fresh fettuccine
  • 2 cups chopped green onions (including green tops)
  • 1/4 cup finely chopped roasted, salted peanuts
  • Thin green onion slivers, including tops (optional)


1. In a 5- to 6-quart pan over medium-high heat, stir sesame seed until lightly toasted, 6 to 8 minutes. Pour into a small bowl and set aside.

2. Add oil and ground turkey to pan; stir over high heat until meat is crumbled and lightly browned, about 5 minutes.

3. Mix pickles and peanut sauce with meat; add broth and cover pan. When mixture is boiling, uncover, add fettuccine, and stir to separate pasta; when boil resumes, reduce heat and simmer until pasta is tender to bite, about 3 minutes total.

4. Stir in chopped green onions. Ladle soup into bowls; sprinkle with sesame seed, peanuts, and green onion slivers. Eat with chopsticks or a fork and spoon.

Peanut sauce: In a bowl, stir to blend 3 tablespoons each peanut butter, soy sauce, Asian (toasted) sesame oil, and sugar; 2 tablespoons rice vinegar; and 1 teaspoon (or to taste) hot chili flakes.

Nutritional Information

Amount per serving
  • Calories: 620
  • Calories from fat: 45%
  • Protein: 36g
  • Fat: 31g
  • Saturated fat: 5g
  • Carbohydrate: 51g
  • Fiber: 4.5g
  • Sodium: 1227mg
  • Cholesterol: 83mg

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Green Onion Noodle Soup Recipe